Recent Forum and Blog Comments
- Looks like your bread turned
Isand66on Blog postVT Sourdough with Increased Whole Grain - Just beautiful boldly baked
Isand66on Blog postTartine Country, and 80% rye with soaker
- Beautiful as always Marc!
Isand66on Blog postPanettone Paradiso
- Not seeing anything
Vicious Babushkaon Forum topicMy first post on The Fresh Loaf - Nice looking loaf. Some
Isand66on Blog postMarble rye bread
- Good luck on your move. I
Isand66on Blog postA first and last ...
- Those both look and sound
Isand66on Forum topicPicnic breads
- I have also used the Millet
Isand66on Forum topicIs millet flour supposed to have an afterflavor bitterness?
- Tax issues? really?Les Nightingillon Forum topicHow could we obtain flour (whole sale) as a group?
- Changes
vardaon Blog postFrench Baguettes - no. I can't see photos either
mwilsonon Forum topicMy first post on The Fresh Loaf - Am I the only one who can't
dabrownmanon Forum topicMy first post on The Fresh Loaf - Rice flour works greatMisterTTon Forum topicRetarding in the fridge
- Lievito Naturale
mwilsonon Blog postPanettone Paradiso
- Your oven temperaturetgraysonon Forum topicCinnamon bun brouhaha
- It was diastatic that I used,
mwilsonon Blog postPanettone Paradiso
- Cheers Debra. Nice to hear
mwilsonon Blog postPanettone Paradiso
- Thanks MisterTT
mwilsonon Blog postPanettone Paradiso
- Cheers breadsong. It didn't
mwilsonon Blog postPanettone Paradiso
- Also good, but an additional quuestion
ndechenneon Forum topicRetarding in the fridge - I like it, but a question
ndechenneon Forum topicRetarding in the fridge
- Not in the pans
ndechenneon Forum topicRetarding in the fridge
- Thanks Paul
mwilsonon Blog postPanettone Paradiso
- Always means a lot coming
mwilsonon Blog postPanettone Paradiso
- Thanks David. You know, you
mwilsonon Blog postPanettone Paradiso
- cheers FlourChild
mwilsonon Blog postPanettone Paradiso
- I agree it is a cake. A bread
mwilsonon Blog postPanettone Paradiso
- I agree it is a cake. A bread
mwilsonon Blog postPanettone Paradiso
- Cheers Phil. I only wish my
mwilsonon Blog postPanettone Paradiso
- Thank you Annie
mwilsonon Blog postPanettone Paradiso
- Sounds like your 6 year old
Janetcookon Blog postTartine Country, and 80% rye with soaker - Cheers dabrownman, Why am I
mwilsonon Blog postPanettone Paradiso
- Thanks for the explanation.
Janetcookon Blog postPanettone Paradiso
- Thanks Sylvia. The topping is
mwilsonon Blog postPanettone Paradiso
- Thanks Janet. I'm really
mwilsonon Blog postPanettone Paradiso
- A great way to christen the
anandaon Blog postA first and last ... - Overnight bulk ferment
Vicious Babushkaon Forum topicRetarding in the fridge
- figuring..
anandaon Blog postVT Sourdough with Increased Whole Grain
- Echoing the others
Debra Winkon Blog postPanettone Paradiso - Lag time
Debra Winkon Blog postVT Sourdough with Increased Whole Grain
- Retarding is not retardingpjkobulnickyon Forum topicRetarding in the fridge
- steam in gas ovenSean McFarlaneon Forum topicI'm distraught and need the help of folks who routinely produce beautiful breads in gas ovens.
- I'm glad you liked them,
Mebakeon Blog postTartine Country, and 80% rye with soaker - Thanks for your words of
Mebakeon Blog postTartine Country, and 80% rye with soaker
- I prefer to bake 70% and
Mebakeon Blog postTartine Country, and 80% rye with soaker
- Thanks , Marcus!
Mebakeon Blog postTartine Country, and 80% rye with soaker
- I have yet to bake Andy's
Mebakeon Blog postTartine Country, and 80% rye with soaker
- If you're using tins,MisterTTon Forum topicRetarding in the fridge
- Don't your loaves stick to pan?thihal123on Forum topicRetarding in the fridge
- I think it isMisterTTon Blog postMarble rye bread